Bean Sprout Soup

Ingredients

225 g fresh bean sprouts
1 small carrot, shredded
1/4 sichuan vegetable, strips
600 ml water
1/2 cube vegetable stock
a dash of pepper
2 slices of ginger

Cooking

1. Boil a pot of water with ginger slices and sichuan vegetables.

2. Allow cooking for 10 minutes, before adding in the bean sprouts and carrots. Add in the seasoning.

3. Off fire, serve hot with a dash of pepper.